Ingredients:
- 3-4 lb pork shoulder or pork loin
- 1/2 cup brown sugar, packed
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 cup chicken broth
- Fresh parsley for garnish (optional)

Instructions:
- Prepare the pork: Season the pork shoulder or loin with salt and pepper. Place the pork in the slow cooker.
- Make the glaze: In a small bowl, combine the brown sugar, balsamic vinegar, soy sauce, garlic, Dijon mustard, and chicken broth. Stir until the sugar is dissolved and the mixture is well combined.
- Cook in the crockpot: Pour the glaze mixture over the pork in the slow cooker. Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.
- Finish the sauce: Once the pork is done cooking, remove it from the slow cooker and set it aside to rest. If you prefer a thicker glaze, pour the liquid from the slow cooker into a saucepan and simmer over medium heat for 10-15 minutes until it thickens.
- Shred and serve: Shred the pork using two forks, then drizzle with the thickened glaze. Garnish with fresh parsley, if desired. Serve with mashed potatoes, rice, or vegetables.
Tips:
- Pork cut: You can use either pork shoulder for a more tender and juicy result, or pork loin for a leaner option. Pork shoulder will shred more easily.
- Adjust sweetness: If you prefer a sweeter glaze, increase the amount of brown sugar to 3/4 cup.
- Thickening the sauce: If you want a thicker sauce to drizzle over your pork, whisk a tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce to thicken it.
Nutrition (per serving):
- Calories: 350
- Protein: 40g
- Carbohydrates: 24g
- Fat: 15g
- Fiber: 1g
- Sugar: 20g
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